Description
A rich and creamy slow cooker creamed corn made with cream cheese, butter, and sweet corn for an effortless and comforting side dish.
Ingredients
- 4 cups frozen corn kernels
- 1 block (8 oz / 225 g) cream cheese, cubed
- 1/4 cup unsalted butter
- 1/2 cup heavy cream or whole milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons chopped fresh parsley or chives (optional, for garnish)
Instructions
- Add frozen corn to the slow cooker.
- Place cubed cream cheese and butter on top of the corn.
- Pour in heavy cream or milk.
- Sprinkle in sugar, salt, black pepper, and garlic powder if using.
- Cover and cook on low for 3–4 hours or high for about 2 hours.
- Stir once or twice during cooking to help the cream cheese melt evenly.
- Once creamy and fully combined, taste and adjust seasoning if needed.
- Serve warm and garnish with parsley or chives if desired.
Notes
- Mix in diced jalapeños for extra heat.
- Stir in shredded cheddar cheese near the end for extra cheesiness.
- Roasted corn can be used for deeper flavor.
- Add a splash of milk or cream when reheating if mixture thickens.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 8g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
